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1
Lightly season the salmon with salt and pepper.
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2
Generously coat 1side of the salmon with the finely grated Parmesan.
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3
In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat.
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4
When the oil is hot, carefully place the salmon in the pan cheese side down.
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5
Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over.
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6
The idea is to form a nice crispy, lightly brown crust.
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7
Turn salmon and allow to cook another 3 or 4 minutes.
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8
Remove from pan and set aside in a warm place until plating.
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9
Sun-Dried Tomato Pesto Paste:
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10
In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil.
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11
Process the mixture on high speed approximately 1 minute until almost smooth.
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12
The mixture should be slightly chunky.
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13
Season with salt and pepper, to taste.
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14
Basil Pesto
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15
In a blender or food processor, place the extra-virgin olive oil and garlic clove.
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16
Process until smooth.
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17
Add the basil leaves, and process for about 1 minute until mixture is relatively smooth.
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18
Add the Parmesan and process again until fully incorporated.
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19
Season the pesto with salt and pepper, to taste.
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20
To plate:
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21
Place a small mound of mash potatoes in the center of the plate.
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22
Place the asparagus on top of the mashed potatoes at an angle.
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23
Then put the salmon nicely on the plate, overlapping the asparagus.
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24
Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
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25
1/4 cup Parmesan, coarsely grated
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26
Preheat the oven to 350 degrees F.
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27
Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased).
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28
In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan.
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29
Make sure there is just enough to fill the circle, don't over do it!
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30
Place in oven and bake for approximately 8 minutes, or until golden brown.
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31
Remove from oven and allow to cool before lifting from cookie sheet.
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32
Be extremely gentle with them they are very brittle when cool.
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33
4 green asparagus
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34
1/2 tablespoon butter
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35
Salt and white pepper
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36
Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough.
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37
Blanch asparagus in boiling, well-salted water until tender.
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38
Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate.
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39
Right before plating, in a saute pan over a low flame, melt the butter with the asparagus.
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40
Once the asparagus are hot, season with salt and white pepper.
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41
2 large russet potatoes, peeled and cut into 1/8ths
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42
1/2 cup cream
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43
2 tablespoons butter
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44
Salt and freshly ground white pepper
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45
Place the potatoes in cold, salted water over high heat.
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46
Cook thoroughly and strain.
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47
In a separate pot, heat heavy cream and butter.
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48
Using a potato masher, mash potatoes.
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49
Slowly incorporate the cream and butter mixture.
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50
Season with salt and white pepper, to taste.
